Production and Physicochemical Characterization of Gelatin and Collagen Hydrolysates from Turbot Skin Waste Generated by Aquaculture Activities

• Published in: Marine Drugs
• Main Authors: Valcárcel Barros, Jesús, Fraguas, Javier, Hermida-Merino, Carolina, Hermida-Merino, Daniel, Piñeiro, Manuel M., Vázquez, José Antonio
• Other Authors: European Commission
• Format: Article in Journal/Newspaper
• Language: English
• Published: Multidisciplinary Digital Publishing Institute 2021
• Subjects: Aquaculture by-products valorization; Marine biomaterials; Turbot gelatin; Turbot
• Online Access: http://hdl.handle.net/10261/263575; https://doi.org/10.3390/md19090491; https://doi.org/10.13039/501100000780; https://api.elsevier.com/content/abstract/scopus_id/85114599296

19 pages, 8 figures, 4 tables.-- This is an open access article distributed under the Creative Commons Attribution License Rising trends in fish filleting are increasing the amount of processing by-products, such as skins of turbot, a flatfish of high commercial value. In line with circular economy principles, we propose the valorization of turbot skins through a two-step process: initial gelatin extraction described for the first time in turbot, followed by hydrolysis of the remaining solids to produce collagen hydrolysates. We assayed several methods for gelatin extraction, finding differences in gelatin properties depending on chemical treatment and temperature. Of all methods, the application of NaOH, sulfuric, and citric acids at 22 °C results in the highest gel strength (177 g), storage and loss moduli, and gel stability. We found no relation between mechanical properties and content of pyrrolidine amino acids, but the best performing gelatin displays higher structural integrity, with less than 30% of the material below 100 kDa. Collagen hydrolysis was more efficient with papain than alcalase, leading to a greater reduction in Mw of the hydrolysates, which contain a higher proportion of essential amino acids than gelatin and show high in vitro anti-hypertensive activity. These results highlight the suitability of turbot skin by-products as a source of gelatin and the potential of collagen hydrolysates as a functional food and feed ingredient. This research was funded by GAIN project (EU, Horizon 2020 Framework Research and Innovation Programme under GA n. 773330), and Xunta de Galicia (Grupos de Potencial Crecimiento, IN607B 2021/11 Peer reviewed